Do these final days before Christmas have you feeling a little stressed? Are you having a hard time following through with basic duties like, say, feeding the family? If so, it’s time for a loaf.
This recipe, called Laramie Loaf by its creator, the hilarious writer Peg Bracken, has been my ace-in-the-hole for years. Laramie Loaf is loaded with calories, sodium, and fat, making it a real crowd-pleaser. It can be put together and refrigerated until serving time, then popped into the oven to warm while the family chows down on appetizers, or while you take two aspirin and lie down.
1 long loaf French bread
2 & 1/2 cups grated Cheddar
3 oz. pkg softened cream cheese
1/4 c. mayonnaise 2 tsp. powdered mustard
1 & 1/2 t. Worcestershire
Chopped black olives to taste
4 green onions, chopped, with plenty of green tops
2 tomatoes, sliced
10 slices bacon, crumbled
Preheat oven to 350 degrees.
Split the bread lengthwise and butter the underside of the top. Mix together the cheese, cream cheese, mayonnaise, mustard, Worcestershire, and olives. Spread mixture on the bottom half of the bread and top with green onions.
Place tomato slices on top of onions. Cook bacon until crisp and crumble on top of tomatoes. Place the two bread halves together and score the loaf at intervals with 1/4 inch cuts. Wrap the loaf in foil, twisting the foil at the ends and leaving a small opening at the top to allow steam to escape. Bake at 350 degrees for 15 minutes. Slice where scored. Seves 6 – 8.